Running probes through grommets

[Adam F]

Hi,

I installed the BBQ Guru grommets yesterday and have a pork butt on today using my also new Maverick 73 and my old Weber Brand remote thermometer.

While my chimney was starting, I threaded my probes through the grommets, laid them on the top grate and left the cables hanging. Then once I installed the middle section and filled the water pan, I placed the butt on and placed the probes.

As I am slow to do everything, the probes got pretty hot while I went in the house to get the butt. The Weber reads about 60 degrees high right now.

That was the windup, here is the pitch: how do you handle placing the probes in through the grommets? Do you do it ahead like I did or does everyone run them in once the middle section is on?

 

[timothy]

I like to place my meat on my grates/mid section, add the probes, than lift it onto the the charcoal base.
I don't use water or the grommets, but you can just add water thru the door once your WSM is assembled.
I added handles to the mid-section which makes this quite easy to do.

Tim

 

[JIRodriguez]

I generally do not probe large pieces of meat untill about the 4th hour, in order to avoid transfering bacteria from the outside of the meat to the inside before it has been killed.... But when I do add the probe since the meat is already there I just thread it in and stick it in the meat, no fuss, no muss.